Summer beans on Toast with Prosciutto & Chilli Jam

I love this lighter version of the classic beans on toast. It’s great for brunch, or for an easy peasy supper!

Ingredients

300g podded broad beans

200g Green Pesto

4 teaspoons of Billy’s Chilli Jam

large ciabatta, split in half again to give four pieces

olive oil for drizzling

2 garlic cloves, squashed

140g light cream cheese

4 slices of proscuitto

70g bag of rocket salad

Method

Heat a medium-sized pan of water until boiling, and heat griddle pan over a high heat. Add the broad beans to the boiling water. Cook for 2 mins or until just tender, then drain and remove the broad bean skins. Mix the beans with pesto.

Meanwhile, drizzle the cut side of the ciabatta with olive oil, then rub in the squashed garlic. Toast until charred griddle lines appear. (For approx 2 mins)

Place a piece of toasted ciabatta on each plate, spread over the cream cheese, top with the pesto beans, a slice of prosciutto and a handful of rocket. Dollop on the chilli jam, drizzle with olive oil and serve!